Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products. t_araki Papers, papers-2011-2015 Food Science, Original Papers (English), 発表論文（英語), 食品科学 Maeda, T., Kokawa, M., Miura, M., Araki, T., Yamada, M., Takeya, K., Sagara, Y. (2013). Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products. Cereal Chemistry Journal, 90(3), 175-180. Tagged on: Food Science, Original Papers (English), 発表論文（英語), 食品科学